Kesar Murgh

About Kesar Murgh

Ingredients

• Boneless chicken, diced 250 gms
• Saffron strands, soaked in little milk 8 to 10 strands
• Ghee 4 tbsps
• Green cardamoms 4 to 5
• Cloves 4 to 5
• Cinnamon (dalchini), sticks 3 one-inch
• Black cardamoms 3
• Bay leaves 2
• Onion paste 1 cup
• Ginger 1 inch
• Garlic cloves 5 to 6
• Green chilli 1
• Salt to taste
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Cashewnut paste ½ cup
• Yogurt 3 tbsps
• Fresh cream 2 tbsps
• Red chilli flakes ½ tsp
• Basmati rice, boiled ½ cup
• Fresh coriander leaves, chopped 2 tbsps

How to Make Kesar Murgh (Stepwise Photos)

Method

1. Heat 2½ tbsps ghee in a deep non-stick pan, add green cardamoms, cloves, cinnamon, black cardamoms, bay leaves and onion paste and saute till fragrant.
2. Pound together ginger, garlic and green chilli in a mortar with a pestle and add it to the pan. Add salt, mix and saute till the moisture is absorbed.
3. Add red chilli powder and coriander powder and saute for a minute. Dilute cashewnut paste with a little water and add to the pan and mix well.
4. Add chicken and yogurt, mix well and cook till the chicken is done.
5. Add chicken and yogurt, mix well and cook till the chicken is done.
6. Heat remaining ghee in another pan, add chilli flakes, boiled basmati rice, salt and coriander leaves and toss well.
7. Transfer chicken into one serving bowl and rice in another serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps